Rafael Vinhal, Double Ferment Washed

Toasted coconut macaroons, cinnamon & hot choc.

This award-winning coffee is an example of seasonal improvement culminating in an exquisitely decadent coffee. Rafael has embraced the seasonality of coffee as a natural product to create a unique experience with every coffee. While developing this coffee Rafael was given the chance to taste the result of his efforts, roasted by different coffee roasters in Brazil. Out of the ten he tried, every single one produced a completely unique experience in the cup. Inspired by the distinctive experiences from farmer to roaster, Rafael began naming each lot, as he continued to drive quality every harvest, no matter the roaster. This coffee, named cocada (a sweet coconut dessert in Brazil), went on to become the regional champion that year. Try this exceptional coffee for yourself with notes of toasted coconut, cinnamon and chocolate.

--- Suggested Recipe ~~~ In: 21.5g Out: 40g Time: 27sec Temp: 94°C ===

Rafael Vinhal's Double Ferment Washed exemplifies Brazil's capacity for nuanced, approachable coffees. Five Senses sources this washed lot from producer Rafael Vinhal, crafting a profile that emphasizes sweetness and warmth—toasted coconut macaroons, cinnamon, and hot chocolate create a comforting sensory experience. The washed processing method typically yields cleaner, more vibrant cup clarity compared to natural alternatives, though fermentation choices during the wash stage can introduce subtle complexity. This coffee represents Brazilian coffee's reputation for balanced, chocolate-forward characteristics suited to various brewing methods.